A delicious pasta, meat and cheese combination with a homemade dressing. It serves a crowd and is great for a picnic. An alternative vegan pasta salad, Italian style!
Antipasto Pasta Salad
- 1 ounce seashell pasta
- 1/4 ounce Genoa salami
- 1/4 ounce pepperoni sausage
- 2 ounces Asiago cheese
- 3 ounces black olives
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup cherry tomatoes
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Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
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In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes.
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Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
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To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper.
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Just before serving, pour dressing over the salad, and mix well.
